3 Instant Pot Recipes To Whip Up With Bae This Weekend

INGREDIENTS:
For steaming salmon:
2 salmon fillets 5 ounces each
1 cup water
sea salt to taste
freshly ground black pepper to taste

For chili-lime sauce:
1 jalapeno seeds removed and diced
1 lime juiced
2 cloves garlic minced
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon hot water
1 tablespoon chopped fresh parsley
1/2 teaspoon paprika
1/2 teaspoon cumin

DIRECTIONS:
Combine and mix all sauce ingredients in a bowl with a pourable lip. Set aside. Add water to the pressure cooker. Place salmon fillets on top of a steam rack inside the pot. Season the top of the salmon fillets with salt and pepper to your liking. Cover and lock the lid. Select the steam mode and adjust the cooking time to 5 minutes at high pressure. When the pressure cooker is finished, use the quick release handle to release steam pressure and to stop the cooking. Open the lid and transfer the salmon to a serving plate. Drizzle with chili-lime sauce and serve. via Savory Tooth

INGREDIENTS:
1-2 tablespoons vegetable oil, divided
2 1/2 pounds bone-out pork butt/shoulder, cut into 1-inch slices
1 head garlic, cut in half
1/2 sweet onion, skin-on
1/2 orange, cut in half
1 tablespoon taco seasoning
1 tablespoon Lawry’s garlic salt
2 chipotle peppers in adobo sauce
1/2 cup whole milk
1/2 beer

DIRECTIONS:
Heat 1 tablespoon of oil in a heavy skillet over medium-high heat. Working in batches, sear the pork butt for a few minutes on each side. Place pork in Instant Pot when browned. Repeat with the remaining pork. Place all the other ingredients on top of the pork in the Instant Pot, secure lid, and double check that the vent (on the lid) is in the sealed position. Choose the Meat/Stew setting (or Manual for 35 minutes on high pressure), and let cook. Once it is finished, either let the pressure come down on its own (usually takes about 15 minutes) or carefully release the pressure by turning the vent (on the lid) to the venting position. Shred the pork and other ingredients (in the pot) using two forks. If eating the skin of cooked oranges turns you off, remove the oranges before shredding.

Though the pork is ready to serve at this point, for a bonus, sear it. Press Cancel button on your Instant Pot, then select Sauté. Cook for 10-15 minutes, allowing the liquid to reduce and concentrate in flavor a bit. This step is optional but nice to do if you have the extra time. Serve shredded pork with your favorite taco toppings. We used corn tortillas, avocado, watermelon radish, cilantro, and lime. via Brit+Co

INGREDIENTS:
2 medium onions, thinly sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 garlic cloves, minced
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup white wine or water
Hot cooked pasta

DIRECTIONS:
Place onions in a 6-qt. electric pressure cooker. Add the next 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes.When finished cooking, allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. Discard bay leaf. Serve chicken with sauce over pasta. via Taste of Home